There's nothing quite like the rich, savory aroma of Beef Bourguignon simmering away on a chilly evening. This French classic, made famous by Anthony Bourdain, elevates humble ingredients into a dish worthy of a celebration.
I first encountered this recipe during a trip to Paris, where a tiny bistro served a version so good I knew I had to recreate it. With tender beef, silky wine sauce, and rustic vegetables, this dish feels both indulgent and comforting. Let’s dive into what makes it truly unforgettable.
Why You'll Love This Beef Bourguignon
Get ready to experience comfort food at its finest. Anthony Bourdain’s Beef Bourguignon is not just a dish—it’s a love letter to slow cooking and bold flavors.
First, it’s a true crowd-pleaser. The deep, complex flavors of red wine, herbs, and hearty vegetables make it perfect for gatherings or an impressive family dinner.
Second, it transforms simple ingredients into culinary magic. With a bit of patience, inexpensive cuts of beef chuck turn meltingly tender, soaking up the rich, velvety sauce.
Third, this recipe connects you with the joy of cooking. It’s not fast food—it’s slow food. The process, from searing the beef to simmering the sauce, is a sensory journey that’s as rewarding as the final plate.
Finally, it’s surprisingly versatile. Whether served with crusty bread, buttered noodles, or mashed potatoes, this dish adapts to your favorites, ensuring everyone around the table leaves satisfied.
Ingredients Notes

The magic of Beef Bourguignon lies in the quality and harmony of its ingredients. Here’s what makes each one special.
Beef Chuck is the star of the dish. Its marbling and sturdy texture are ideal for slow braising, resulting in a melt-in-your-mouth experience. Trim excess fat, but keep enough to flavor the dish.
Red Wine forms the base of the sauce. A bold, dry wine like Burgundy or Cabernet Sauvignon works beautifully. Choose something good enough to drink—it’ll enhance the depth of flavor.
Pearl Onions add a subtle sweetness that balances the dish. Fresh ones are ideal, but frozen pearl onions are a convenient substitute.
Carrots and mushrooms bring earthy, rustic flavors. Slice the mushrooms thickly to maintain their texture during the long cooking process.
Herbs like thyme and bay leaves lend a fragrant, woodsy aroma. Fresh herbs are best, but dried ones work in a pinch.
Finally, you’ll need a sturdy Dutch oven or heavy-bottomed pot for even heat distribution, essential for slow cooking.
How To Make This Beef Bourguignon

Creating Anthony Bourdain’s Beef Bourguignon is an artful yet approachable process. Here’s how to bring this French masterpiece to life.
Start by prepping your ingredients. Cut the beef chuck into large chunks, patting them dry to ensure a good sear. Dice your carrots, slice the mushrooms, and peel the pearl onions.
In a large Dutch oven, heat a drizzle of oil over medium-high heat. Sear the beef chunks in batches, ensuring each piece develops a golden crust. Remove the beef and set it aside.
Next, sauté the pearl onions, carrots, and mushrooms in the same pot, scraping up the browned bits from the bottom. This step is crucial for building layers of flavor.
Add a splash of red wine to deglaze the pan, then return the beef to the pot. Pour in the remaining wine and enough beef stock to cover the meat. Toss in thyme, bay leaves, and a pinch of salt.
Bring the mixture to a gentle simmer, then cover and transfer the pot to a preheated oven at 325°F. Let it cook for 2.5 to 3 hours, stirring occasionally. The low, slow heat allows the beef to become tender and the sauce to thicken.
Once done, skim off excess fat and adjust the seasoning. Serve hot with your preferred accompaniment, and don’t forget to garnish with fresh parsley for a pop of color.
Storage Options
Beef Bourguignon stores beautifully, making it perfect for meal prep or leftovers.
Refrigerate any remaining stew in an airtight container for up to 4 days. The flavors deepen as it rests, making it even more delicious the next day.
For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
To reheat, warm the stew gently on the stovetop over low heat, stirring occasionally to prevent sticking. Add a splash of stock or wine if the sauce needs loosening.
Variations and Substitutions
This recipe is a canvas for creativity. Here are a few ideas to make it your own:
Use pork belly or duck for a twist on the classic, as these meats also pair wonderfully with the wine sauce.
Swap out the red wine for a white Burgundy for a lighter, nuanced flavor profile.
Add a handful of potatoes to the pot for a one-dish meal. Their starch helps thicken the sauce while adding hearty texture.
For a vegetarian version, replace the beef with seitan or hearty root vegetables like turnips and parsnips. Use vegetable stock instead of beef stock.
Experiment with herbs by including a touch of rosemary or savory to complement the thyme.
This recipe invites experimentation, so don’t be afraid to put your own spin on it. Whether sticking to tradition or adding a personal twist, you’ll find that Beef Bourguignon is as enjoyable to make as it is to eat.
PrintAnthony Bourdain’s Beef Bourguignon Recipe
Indulge in Anthony Bourdain's Beef Bourguignon recipe, a hearty and flavorful French classic loaded with tender beef, aromatic vegetables, and a luxurious red wine sauce.
- Prep Time: 30 minutes
- Cook Time: 3 hour
- Total Time: 3 hour 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Braising
- Cuisine: French
- Diet: Gluten Free
Ingredients
- 2 lbs beef chuck, cut into cubes
- 1 bottle of red wine (preferably Burgundy)
- 2 cups beef stock
- 4 oz bacon, diced
- 1 onion, diced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 bouquet garni (parsley, thyme, bay leaf tied together)
- 8 pearl onions, peeled
- 1 lb button mushrooms, halved
- 2 tbsp tomato paste
- 3 tbsp flour
- Olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Heat olive oil in a Dutch oven, and brown the beef cubes in batches. Remove and set aside.
- In the same pot, cook the diced bacon until crispy. Add the onions, carrots, and garlic, sautéing until softened.
- Stir in the tomato paste and sprinkle the flour over the mixture. Cook for 2-3 minutes.
- Deglaze the pot with red wine, scraping up browned bits from the bottom. Add the beef stock, bouquet garni, and browned beef. Season with salt and pepper.
- Cover the pot and transfer to the oven. Cook for 2.5-3 hours, stirring occasionally.
- During the last 30 minutes, sauté the pearl onions and mushrooms in a pan until browned. Add them to the stew.
- Once cooked, remove the bouquet garni, adjust seasoning, and serve hot with crusty bread or mashed potatoes.
Notes
- Use a good-quality wine for better flavor.
- The dish tastes even better the next day after the flavors have melded.
- Serve with a sprinkle of fresh parsley for garnish.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 750mg
Leave a Reply